Lavender Lemon Scones

Roopa

I saw these scones on Sally’s Baking Addiction, and they looked delicious, and like ingredients I already had! I was a little reluctant to leave my home post-earthquake (although my home is not particularly earthquake friendly) so that was an important factor in this decision. I was only missing the lemon, but I was able to procure one from my neighbour in exchange for scones. Win-win!

scones

I did like the recipe more or less as is, but next time I would chill the dough before trying to cut it. It was SUPER sticky and half of my scones weren’t very sconey. I chilled them after cutting them and then tried to reshape them a little. Full disclosure: this was a really emotionally taxing day, and I was not on my A-game at any point. I missed the baking powder and added the wrong amount of lavender in my shambles, so these turned out a little funny. That said, they still taste great – they’re just a little dense and need to be soaked in coffee before eating them 🙂

LAVENDER LEMON SCONES (adapted from Sally’s Baking Addiction)

INGREDIENTS

  • 120 g (1/2 cup) buttermilk
  • 1 egg
  • 1.5 tsp. vanilla
  • 250 g (~2 cups) pastry flour
  • 100 g (1/2 cup) granulated sugar
  • 2.5 tsp. baking powder
  • 2 tsp. lavender
  • 0.5 tsp. salt
  • 2 tsp. lemon zest
  • 114 g (1 stick) cold butter, cubed
  • Sugar to top

DIRECTIONS

  1. Whisk together the buttermilk, egg, and vanilla in a cup. Set aside.
  2. Whisk together the flour, sugar, baking powder, lavender, and salt. Once mixed well, whisk in the lemon zest.
  3. Add in the cubes of butter, and mix them into the flour with your hands until the butter forms pea sized chunks.
  4. Mix the buttermilk mixture into the flour until it forms a sticky dough.
  5. Using flour as needed, press the dough into an 8″ circle and cut into 8 triangles.
  6. Place the triangles on a lined baking sheet, and refrigerate for 30 minutes.
  7. Preheat the oven to 400F while the scones are chilling. Brush the scones with more buttermilk and sprinkle with sugar prior to baking.
  8. Bake for 15 – 30 minutes until the scones are turning golden brown. Set on a cooling rack.

Notes:

  • Next time, I would chill the dough for at least an hour before forming the triangles. This was SUPER sticky and a big mess and a little bit of chilling would have helped me a lot.
  • I sprinkled the sugar on the scones while they were on my baking sheet, and this caused a lot of burnt sugar. Next time I would brush and sprinkle the scones before putting them on the baking sheet. I realized this halfway, but my scones were too sticky to try and move so I just gave up.
  • Seriously bro, don’t forget the baking powder.

LAVENDER LEMON ICING

INGREDIENTS

  • 2 tbsp. mil
  • 1 tsp. lavender
  • 1 tbsp. lemon juice
  • ~1 cup icing sugar

DIRECTIONS

  1. Before you begin making the scones, mix the lavender and milk in a cup to steep.
  2. Once the scones are out of the oven, strain the milk to remove the lavender buds.
  3. Mix the lemon juice into the milk, and add icing sugar until you have the desired glaze texture.
  4. Pour the glaze over the cooled scones.

Notes:

  • I did this while the scones were on a cooling rack above my sink to minimize how much glaze got everywhere else.

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